Silverbeet and Salmon Rotolo with Lemon Cream


Rotolo is Italian for roll. We love this rolled pasta with a creamy salmon and silver beet filling.

What you will need

1 bunch silverbeet, trimmed

500g ricotta

50g (1/3 cup) pine nuts, roasted, half roughly chopped

400g salmon fillets, skinned, pin-boned, cut into 2cm pieces

375g packet fresh lasagne sheets (see note)

2 tablespoons olive oil

375ml (1 1/2 cups) cream

2 lemons, 1 zested, 1 cut into 8 wedges, each wedge halved

Flat-leaf parsley, to serve


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